Hannah Stephenson and Joy Sullivan’s Chocolate Chip Pumpkin Bread

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg1
  • 1/4 teaspoon ground cloves1
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup (60ml) orange juice
  • 2/3 cup (120g) semi-sweet chocolate chips2


  1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
  3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
  4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days. But it won’t last that long.
  5. Make ahead tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

T.A. Noonan’s Dessert Nachos

Whipped Cream

1-3 Sprigs of Mint

10 small flour tortillas

8 oz. (2 bars) of baking white chocolate

ground cinnamon (to taste)

6 oz. raspberries

1 peach

1/2 oz. of macadamia nut pieces

6 oz. milk chocolate chips

Preheat oven to 350 degrees.

  • Cut tortillas into 1/4 sections. I find pizza cutters work the best for this, but the tool doesn’t matter, obviously.
  • Brush tortilla sections with butter.
  • Layer tortilla sections onto cookie sheet(s). Do not overlap your tortilla sections, or your chips will take much longer to bake.
  • Dust with cinnamon to taste.
  • Bake tortillas sections for 6 minutes. Remove pan, turn tortilla sections over, and bake for another 6-9 minutes, until lightly golden.
  • Melt baking chocolate according to directions. Either drizzle melted chocolate across the chips or dip chips directly in melted chocolate.
  • Allow chocolate to cool and harden on wax paper.
  • Chop fruits to desired consistency. Finely chop mint leaves.
  • Layer chocolate chips, fruits, and nuts as desired.
  • Upon serving, top with whipped cream and sprinkle with mint.

Makes forty (40) chips and plenty of dip for all of them.

Variations are infinite. Try chocolate pudding or yogurt instead of chocolate chips, substitute dark chocolate for of white chocolate, add shredded coconut for a fun “cheese”-like topping, etc. For example, I often substitute balsamic strawberries for raspberries and mango for peach. The only rules I follow are verisimilitude to a seven-layer dip—plus the cooking rules that can’t really be changed, such as baking and melting directions. Choose the flavor combos that rock your world, and you can’t go wrong.

Maggie Smith’s Grandmother’s Molasses Cookies


  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened, or shortening
  • 1 large egg
  • 1/4 cup molasses


  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.

  2. With an electric mixer, cream butter and remaining cup of sugar. Beat in egg and then molasses until combined. Gradually mix in dry ingredients. May use dough at room temperature or chill for 30-60 minutes.

  3. Roll dough balls in reserved sugar to coat.

  4. Arrange balls on baking sheets and bake 10 to 15 minutes.

Ruth Awad’s Vegan Chocolate Chip Cookies

1.  Preheat the oven to 350 degrees.

2.  Grease the baking sheet

3.  Mix 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and a healthy dose of cinnamon in a bowl.

4.  Add half a bag of dairy free chocolate chips into the bowl and stir.

5.  In a measuring cup, mix 1/2 cup of canola oil, 1/4 cup of water, 1 teaspoon of vanilla, and 1 cup of sugar.  Stir the contents together.

6.  Add the wet ingredients from the measuring cup into the bowl of dry ingredients.  Stir until they show the consistency of cookie dough.

7.  Parcel out the dough into cookie size pieces on the greased baking sheet.

8.  Place in the oven (now at 350) and allow them to bake for ten minutes.

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